Moroccan Lamb Tagine

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 kg lamb shoulder
• 4 small sweet potatoes, cut into chunks
• 250 g sliced green beans
• 1 large onion, finely sliced
• 2 -3 large tomatoes, quartered
• 4 garlic cloves, finely chopped
• 1 (8 ounce) can plum tomatoes
• 1 small handful cashew nuts or 1 small pistachio nut
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 pinch saffron, soaked in water (30 min, whisky glass full)
• salt and pepper
• 2 teaspoons cinnamon
• squeeze honey

Recipe

• 1 preheat oven to gas mark 7 (220degrees).
• 2 cut meat from lamb shoulder in 4cm cubes.
• 3 mix together marsala, tumeric, coriander, ginger, salt. rub half of this mixture into the meat. put meat in pot to brown.
• 4 add sliced onions, tomatoes and garlic and some more spice…. allow to brown.
• 5 add saffron and water, stir for 3 – 4 min, add remaining spice.
• 6 add dices sweet potato and 1 tin plum tomatoes in sauce, break up tomatoes slightly in pot.
• 7 leave to simmer for 3 - 4 min.
• 8 add 2 tsp cinnamon, nuts and a generous squeeze of honey, stir together.
• 9 transfer to oven proof dish – no lid.
• 10 place in oven for 15 min then drop temperature to gas mark 3 (150 degrees).
• 11 cook for another 1hr.
• 12 add sliced green beans and return to oven for another 30 minute.
• 13 to serve:.
• 14 1 cup of cous cous – pour into bowl and just cover with boiling water, cover bowl with sideplate and allow to stand 3 – 4 minute.
• 15 sweet nutty butternut - 1 butternut, diced and boiled.
• 16 chop up more of the nuts you used in the tagine, add butter, salt, pepper and cinnamon to small frying pan – cook for 2 - 3 min, add tsp cinnamon and generous squeeze of honey, stir until it boils. pour over cooked butternut and serve immediately.
• 17 2 tbsp greek yoghurt per person, mixed with finely chopped mint.
• 18 roughly chopped coriander leaves to finish.